Noroc is a mixture of sophistication, passion for gastronomy, and combination of flavors with recipes from around the world come together to design culinary experiences that take you to yet unexplored territories.
The talent of chefs at Noroc is at the service of your palate, with creations that fuse flavors of domestic and international cuisine. Exotic cocktails and fun signature drinks complement the equation. Enjoy a proposal of the finest and most exotic ingredients, aromas, colors, textures, and flavors to surprise your senses.
Chef Polo Cortes is a distinguished culinary professional with a rich background and a notable list of achievements. He became a member of the Academia Culinaria de Francia in Costa Rica on February 18, 2008, an honor bestowed by Olivier Lombard and Gerard Dupond. In September 2004, he was awarded the CAP (Certificado de Aptitud Profesional) by the Academia Culinaria de Francia in Mexico City.
His culinary accomplishments are truly impressive, including:
- **Third Place in the World Cup of Cooking:**
- **Internship with Chef Anton Mosimann:**
- **First Place in Bocuse d’Or National Contest:**
- **Training with Chef Jean Mari Arzak:**
Chef Polo Cortes’ extensive education, diverse training experiences, and numerous accolades reflect his commitment to culinary excellence and his standing as a prominent figure in the culinary world.
He has positioned as one of the best in our country, thanks to his bold and irreverent cuisine, his restlessness to learn and look for inspiration leads him to research and reinterpret techniques, recipes, flavors and aromas, through his own techniques, recipes, flavors and aromas, through avant-garde/prehispanic techniques and the mix of cultures in his dishes leave a personal stamp on his vision of Mexican cuisine.
He has forged his career in the hospitality industry, where Hardrock Hotels, was the most prominent of this, for 8 years in different points of presence of the brand.
His creative cuisine has led it to be present at several festivals and gastronomic events such as those listed, among others:
Millesimé GNP Weekend.
Mexican Chef of the Year.
International Gourmet Festival.
Dinner in the sky.
One of its latest recognitions has been to be considered by the magazine “Food &Wine en español”, as one of the 12 “Best New Chefs 2022”
In addition, its culinary proposal of the famous restaurant Trazo 1810, has become known by the most representative gastronomic guides of Mexico such as the guides: “México Gastronómico #Los250mx”, MB by Marco Beteta” and “Tripadvisor” receiving the “Travellers’ Choice Award”, for classifying it as one of the best restaurants in Mexico.
Irving strongly believes in the development and research of new generations, therefore, there is an R&D workshop where the company dedicates itself to study, research and development in both personal and professional fields. ̈NOT ONLY COOKING ̈
Currently, the so-called #saboramexico will give life to the “Cielo” restaurant at the Paradisus by Meliá hotels with the irreverent proposal that distinguishes our culinary seal.
Jose Armando Garcia Torres
Un verdadero virtuoso de la cocina mexicana-mediterránea, actualmente lidera una brigada de más de setenta chefs en el lujoso Hotel Secrets Akumal Riviera Maya. Su carrera profesional comenzó en Puerto Vallarta, donde completó sus estudios en gastronomía y artes culinarias. Durante sus primeros cinco años, obtuvo su experiencia en varios hoteles y restaurantes de primer nivel en Puerto Vallarta, fue cuando sintió atracción por participar en concursos y mostrar su creatividad, así en 2013 obtuvo el tercer lugar “Chef d’oro” en Puerto Vallarta, el segundo lugar “Les Toques Blanches” en Guadalajara y el primer lugar en el prestigioso “Trofeo Thierry Bluet 2015”.
Después de emigrar a la Riviera Maya, comenzó destacado ascenso y alcanzó la cima de la cocina de clase mundial en 2021. También a sido presentador en programas de televisión que se especializan en recetas extraordinarias de la cocina Mex-Med.
El RESTAURANTE NOROC y su personal le dan una calurosa bienvenida a este gran talento de la alta cocina. Sin duda, nuestra fórmula culinaria actual evolucionará en favor de nuestra clientela y quedará como excelente intercambio de la cultura del buen comer.